Spicy Melon And Serrano Ham Recipes
SERRANO HAM AND MELON
Steps:
- Cut the melon in half and clean out the seeds. Peel away the rind and cut each half into
- 8 wedges.
- Place the ham in 1 layer on a large platter. Top with the melon slices and mint leaves. Drizzle with olive oil and season with salt and pepper.
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- Halve the melons, deseed and cut off the peel, then cut the flesh of 1 melon into neat 2.5cm cubes – you need about 24 cubes. Keep the trimmings to make the 'soup'. Finely slice 10 large basil leaves and mix with the cubes of melon and 1 teaspoon of olive oil in an airtight plastic container. Chill overnight; the flavours will combine.
- Scoop the flesh of the other ½ melon together with the trimmings into a food processor and blend until it is really smooth.
- Pass the soup through a sieve into a pan and add 10 whole stems of basil (not the leaves). Bring to the boil then immediately remove from the heat. Allow to cool completely, then chill for at least 4 hours or overnight.
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